Mansa Singada

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, ajwain, and 1 tsp of salt.
   • Add the ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff, firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Mutton Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 5-6 minutes until they turn soft and golden.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the mutton mince. Cook for 8-10 minutes, breaking up any lumps with a spoon, until the mince changes color and all the moisture has evaporated.
   • Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well and cook the spices for 2-3 minutes.
   • Add the diced boiled potatoes and mix gently to combine with the mince.
   • Finish by stirring in the garam masala powder and chopped coriander leaves. Turn off the heat and transfer the filling to a plate to cool down completely.
3. 3

   Shape the Singadas

   • Lightly knead the rested dough for a minute and divide it into 6 equal portions.
   • Take one portion and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and form a cone by folding the straight edge over itself, using a dab of water to seal the seam.
   • Hold the cone in your hand and fill it with about 2 tablespoons of the cooled mutton mixture. Do not overfill.
   • Apply a little water to the inner rim of the cone's opening. Pinch the edges together firmly to seal the singada completely.
   • Repeat the process with the remaining dough and filling to create 12 singadas.
4. 4

   Fry the Singadas

   • Heat oil for deep frying in a kadai or deep pan over low heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should rise to the surface slowly.
   • Carefully slide 3-4 singadas into the warm oil. Do not overcrowd the pan.
   • Fry on low heat for 12-15 minutes, turning them occasionally. This slow frying process is key to a crispy, bubble-free crust.
   • Once they are golden brown and crisp on all sides, increase the heat to medium-high for the last minute to get a perfect color.
   • Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
5. 5

   Serve

   • Serve the hot and crispy Mansa Singadas with tangy tamarind chutney, mint-coriander chutney, or tomato ketchup.